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🍽️ Baked Eggplants

335 kcal · 30 min · 4 servings

Ingredients

• 4 smaller eggplants (each 200 g)
• salt
• pepper
• 4 tbsp olive oil
• 1 clove garlic
• 120 g pureed tomatoes
• 0.5 tsp dried oregano
• 250 g mozzarella (9% fat)
• 150 g mini plum tomatoes
• 2 sprigs basil

Instructions

1. 1. Wash the eggplants thoroughly and pat them dry.
2. 2. Cut the eggplants in half lengthwise.
3. 3. Place the eggplant halves in a bowl of salted water.
4. 4. Let them soak for about 15 minutes.
5. 5. Rinse the eggplants with clear water afterwards.
6. 6. Dry them well.
7. 7. Season the eggplants with salt and pepper.
8. 8. Heat 2 tablespoons of oil in a pan.
9. 9. Fry the eggplants on medium heat for about 3 to 4 minutes per side until golden brown.
10. 10. Peel the garlic.
11. 11. Press the garlic into the pureed tomatoes.
12. 12. Mix the mixture with oregano.
13. 13. Season the sauce with salt and pepper.
14. 14. Place the eggplants cut-side up on an oiled baking sheet.
15. 15. Spread the tomato sauce over the eggplants.
16. 16. Drain the mozzarella.
17. 17. Cut the mozzarella into cubes.
18. 18. Wash the tomatoes.
19. 19. Remove the stems from the tomatoes.
20. 20. Cut the tomatoes in half.
21. 21. Distribute the mozzarella evenly over the eggplants.
22. 22. Distribute the tomatoes evenly over the eggplants.
23. 23. Season everything again with salt and pepper.
24. 24. Drizzle the eggplants with the remaining oil.
25. 25. Preheat the oven to 225 degrees (convection 200 degrees or gas level 3 to 4).
26. 26. Bake the eggplants for about 15 minutes.
27. 27. Wash the basil meanwhile.
28. 28. Dry the basil.
29. 29. Pluck the leaves from the stem.
30. 30. Sprinkle the finished eggplants with the basil.

Nutrition per serving

• kcal: 335
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 14 g